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Vegans are a small but growing group, with numbers tripling in the last three years. But even more people are increasing their ratio of plant-only foods and meat consumption continues to decline. So here is a vegan recipe which can also be made with a gluten free flour mix.
The blueberry buckle is very similar to a blueberry crumble but while it bakes, the batter rises, but the berries and crumble weigh it down, causing the crumble to have a buckled appearance.
Ingredients:
For the crumble:
70g light brown sugar
60g plain flour
55g vegan butter (cold)
½ tsp ground cinnamon
pinch of salt
For the cake:
200g blueberries
180g plain flour
175ml almond milk (any non-dairy milk)
140g sugar
80ml vegetable oil
2 tsp vanilla essence
1 tsp apple cider vinegar
1 tsp baking powder
zest of 1 lemon
½ tsp bicarbonate of soda
pinch of salt
Method:
Preheat oven to 180⁰C. Prepare a 9” x 9” baking tray by greasing and lining with parchment paper.
Start by making the crumble. Cut the cold butter into small pieces. Mix the flour, sugar, salt and cinnamon in a bowl. Add the butter and use your fingers to mix the butter into the dry ingredients until you have a crumble like consistency. Place this in the fridge.
For the cake, place the flour, sugar, baking powder, bicarb of soda, salt and lemon zest in a bowl and mix together. In another bowl whisk the milk and vinegar, then stir in the oil and vanilla. Add the dry ingredients to the wet and mix until everything is just combined, (don’t over mix).
Pour this into the prepared tray, then scatter the blueberries. Finally sprinkle the crumble over the top. Place in the oven for appx 45 mins. The cake will go golden on top and the crumble will brown.
Take out the oven and leave in the tray to cool.
Enjoy.
Gaby Van Clarke
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